The effect of red wine on blood antioxidant potential

We investigated the effects of red wine on blood antioxidant potential in a n attempt to elucidate molecular mechanisms concerning the possible protect ive role of red wine in atherosclerosis. Volunteer subjects in the study group consumed a standard meal and drank re d wine (5 mg/kg) while controls consumed the same meal and drank water. Ove r 4 1/2 hours, blood samples were taken, and malondialdehyde (MDA) and anti oxidant potential (AOP, obtained from MDA levels before aid after superoxid e, radical attack) values were measured in the plasma and erythrocytes. We found that AOP values of plasma and erythrocyte samples from the study g roup were at their highest after 1 1/2 hours and then declined to basal val ues at 4 1/2 hours. There were no statistically significant differences bet ween the basal AOP values of the study group and the control group, With re gard to MDA levels, gradual increases were seen in the plasma of the contro l group during the 3 hours after food, but no changes were seen in the plas ma of the study group in this period. Although there were increases in eryt hrocyte MDA levels of both groups over 3 hours, the MDA production rate was significantly higher in the control group. Our results suggest that red wine causes significant increases in AOP value s of plasma and erythrocytes, which may prevent cellular peroxidation react ions and lessen atherosclerotic complications through inhibition of LDL.